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Saturday, July 29, 2017

Grilled Lamb with Caramelized Onion Cream

So the other day, we had an all girls night at home and Zz had to camp out at Iris. To make it up to him, the next day I made this Grilled Lamb with Caramelized Onion Cream. Plate made pretty with baby kale, arugula and cherry tomato salad, and edible flowers.

How I made it :

Lamb shoulders marinated with Athene Spices, Tunisian Harrissa and Garlic Salt. Grill using a grill pan, until done to your preference. Remove lamb from pan, set aside in a covered container so that all the juice will be absorbed back into the meat. Add caramelized onion to the pan, deglaze with milk. Stir until sauce thickens. Serve warm, over grilled lamb with fresh greens and cherry tomatoes.